Red Pepper, Walnut, And Tahini Dip Recipe

Cooking Directions

• STEP 1.Start by roasting the red peppers in the oven until they are charred and soft.
• STEP 2.Once the peppers are cool enough to handle, remove the skin, seeds, and stems.
• STEP 3.In a food processor, combine the roasted red peppers, walnuts, tahini, garlic, lemon juice, cumin, and salt.
• STEP 4.Blend until smooth and creamy, adding water if needed to reach the desired consistency.
• STEP 5.Transfer the dip to a serving bowl and garnish with a drizzle of olive oil and a sprinkle of chopped walnuts.
• STEP 6.Serve the dip with pita bread, crackers, or fresh vegetables.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooking Tips

• To roast the red peppers, you can either place them directly on a gas stove burner or broil them in the oven.
• If you don't have tahini, you can substitute it with almond butter or peanut butter for a different flavor.
• For a spicier dip, add a pinch of cayenne pepper or a few dashes of hot sauce.
• You can also customize this dip by adding other ingredients like roasted garlic, sun-dried tomatoes, or fresh herbs.

Storage and Serving

• Serve this dip at room temperature or chilled, depending on your preference.
• If the dip thickens in the refrigerator, simply stir in a little water or olive oil to loosen it up.
• This dip can be made ahead of time and stored in the refrigerator until ready to serve.
• It is a great option for parties, potlucks, or as a quick and easy snack.